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72 hour short ribs w/pics
Posted on 10/29/14 at 2:52 am
Posted on 10/29/14 at 2:52 am
How do I love thee, let me count the ways...
I had to take a couple of pics of these gems tonight because they looked so good. 72 hour sous vide beef short ribs, then kissed with charcoal heat on the Weber (pecan wood chips added to the flavor), seasoned with a Quebec spice blend. A dollop of hot Beaver horseradish and red wine (not shown) and spears of grilled asparagus put me in 7th heaven. Sous vide cooking is one of God's gifts to short ribs. They were nothing short of a foodgasm.
Sorry for the blurry pic
I had to take a couple of pics of these gems tonight because they looked so good. 72 hour sous vide beef short ribs, then kissed with charcoal heat on the Weber (pecan wood chips added to the flavor), seasoned with a Quebec spice blend. A dollop of hot Beaver horseradish and red wine (not shown) and spears of grilled asparagus put me in 7th heaven. Sous vide cooking is one of God's gifts to short ribs. They were nothing short of a foodgasm.
Sorry for the blurry pic
Posted on 10/29/14 at 3:01 am to Degas
That's the best 2:52 a.m. post I've ever seen.
Posted on 10/29/14 at 7:07 am to Degas
quote:
a dollop of hot Beaver
Posted on 10/29/14 at 8:20 am to Degas
Looks great. I did some lamb shanks sous vide last week that were ridiculous
Posted on 10/29/14 at 8:41 am to Degas
quote:
I had to take a couple of pics
I just hope you didn't disturb anyone by taking that picture.
Posted on 10/29/14 at 9:31 am to Degas
That looks so friggin good. Where the heck did you source your short ribs?
Posted on 10/29/14 at 1:01 pm to ruzil
These were purchased at Albertson's.
Posted on 10/29/14 at 1:04 pm to ruzil
quote:
Where the heck did you source your short ribs?
quote:
These were purchased at Albertson's.
You mean sourced?
This post was edited on 10/29/14 at 1:05 pm
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